Thankful Week.

Isn't Thanksgiving great? Don't you love how this time of year practically forces you to think about all that you have? It's such a great feeling to realize that no matter how difficult our circumstances, we have A LOT. Just being able to live on this earth is an incredibly special gift. I'll be spending my Thanksgiving day with my parents (Burke is working all day :( ) and children. As for the rest of the week, today is day #1 of potty training. We'll see if I end up getting dinner on the table each night...

*Monday: Honey Lime Chicken Enchiladas (thanks to my sister)
*Tuesday: We didn't end up having Lasagna last Sunday, so tonight we'll have Butternut Squash Lasagna...YUM!

*Wednesday: Leftovers & baking pies! I'll be making Apple Pie with THIS crust (with apple cider vinegar??!! Can't wait to try!) & Coconut Cream Pie

*Thursday: The Big Day! My menu today was sort of inspired by an episode of "Throwdown" that I happened to watch. Bobby Flay battled Ree Drummond (Pioneer Woman), and SHE won! The food all looked amazing, so we'll see how it tastes. We'll be eating:

-Simple Turkey (I don't even do anything to mine. Maybe a little salt & pepper. I've had brined/seasoned/plain turkeys before, and they all taste equally as yummy to me! So I'm sticking with simple this year)
-Stuffing-I'll use a classic recipe similar to THIS one.
-Mashed Potatoes & gravy (I just make this up with the turkey drippings, flour, salt & pepper)
-Sweet Potatoes (simple again. I roast mine in the oven with a little butter & brown sugar until they are soft & golden)
-Brussels Sprouts (I have to have something green! And we don't do green bean casserole around here...)
-Cornbread Pudding
-Rolls
-2 pies (see yesterday's post)
-Pumpkin Bread Pudding (I know it's crazy, we're not having pumpkin pie. But this looks DELICIOUS, and I'm using the excuse that when I do my big turkey dinner on Christmas Eve, I'll make pumpkin pie then.)

*Friday: Are you kidding? Leftovers for the rest of the weekend..... ;)

Sort of giddy around here...

*To go with our soup & bread on Thursday, I decided at the last minute to make my first ever Peach Jam. It was SO simple and SO delicious on the warm fresh bread. And it's always fun to bake bread in miniature pans leaving me with a few extra loaves to take to neighbors.

I can't stop smiling when I think of fall being just around the corner. Sorry to you "summer lovers" but I'll take the chill in the air, leaves falling from the trees, sweaters, soup & baking any day of the year. And now, for my "excited it's almost fall" weekly menu:

*Monday: Baked Potatoes (broccoli, corn, cheese, tomatoes, and other yummies on top)

*Tuesday: Corn Cakes--I was instructed to try this recipe "pronto", so here it goes. I'm especially excited about the ripe avocados I found on sale to go on top!

*Wednesday: Had a request for THIS, so we'll eat ours with a yummy green salad

*Thursday: Taking dinner to the sweet Ames family--Broccoli Cheese Soup (also had requests for this...but I've been waiting for it to get a little chilly out...and it finally is!) & homemade bread (scroll down this link for the "Lottie Roberts Recipe")

*Friday: Headed to MI for the weekend. I'm sure we'll think up some tasty dinner for tonight!

Quickie.

Dropping by for a quick run down of our menu for this BUSY week that we're home. We have family coming to stay with us starting tonight, 2 graduations on Friday, a race on Saturday and driving out West on Monday. Here's what will tide us over:

*Wednesday: Spinach/Sweet Potato Risotto with corn on the cob and some Pumpkin Chocolate Chip bread to welcome our guests

*Thursday: Lasagna Rolls, salad and baguette

*Friday: Out to eat to celebrate with the Graduates

*Saturday: Smoque BBQ for lunch and wraps for dinner (our lunch will be early-just after our 10 mile race downtown). For wraps I'll have tortillas, sliced turkey/ham, sliced cucumbers, lettuce, tomatoes, sprouts, diced avocados, cheese, peppers, bacon, mustards/dressings and anything else that sounds yummy. I'm also making a cucumber/tomato/fresh mozzarella salad, like THIS one.

*Sunday: Thanks to my aunt for the idea, we'll have an easy crock pot meal tonight. Throw chicken breasts, a can of black beans, can of corn, 1 c. salsa and 1 package taco seasoning in the crock pot for 4-5 hours until the chicken is cooked through. Then, remove the chicken, shred it with a fork and place back with bean/corn mixture. Serve over chips with cheese and sour cream. You could also put it over lettuce to make a chicken taco salad.

Happy LOVE day!

*biscuits were made last Friday...and were super tasty!

Happy Valentine's Day! And the beginning of a great week...I can just feel it! Today will be filled with preschool Valentine's party, Doctor appointment, grocery shopping, decorating, and EATING! Here is our not too shabby menu for the week:

*Monday: All things heart/red. To continue our tradition, we'll have heart shaped pizzas. I think I'll shape the dough into individual hearts, and let everyone cover with their favorite toppings. Luckily, I have Trader Joe's to make my dough and delicious pizza sauce for me. We'll have things like pepperoni, tomatoes, peppers, ham, pineapple, onions, cheese, etc. to top.
For dessert we'll have molten chocolate cakes with Trader Joe's peppermint jojo's ice cream (any hopes of me losing this baby weight were ruined when I discovered this ice cream the other day...).

*Tuesday: Grilled Chicken Tostadas

*Wednesday: Baked Penne with Roasted Vegetables

*Thursday: Leftovers

*Friday: Simple Carmelized Onion and Lentil Soup & homemade bread

*Saturday: Game Day. We've had fun watching BYU games on Saturdays...and making it a party with "game food". Today I'll make more guacamole (it's a favorite around here), and possibly a fruit pizza (I'll use this recipe for the cookie crust). Don't you always need an excuse to make a fruit pizza? I do.

*Sunday: Slow-Cooker Pot Roast & these potatoes

Another easy week...

Going for easy again this week. Here is what's on the menu-

*Monday: Leftover Lasagna, salad and bread

*Tuesday: White Chili & homemade bread (my poor neighbor is really sick, so I thought this would be a good meal to take her...)

*Wednesday: Can't believe I'm doing this, but Ham & Potatoes. This is COMPLETELY for the males of the household. I'll probably just buy a small ham and use the recipe below for potatoes.

*Thursday: Leftovers

*Friday: Pita Pizzas (I've been feeling a shortage of veggies around here, so I'll be topping mine with as many veggies as I can think of ;)

*Saturday: Girl's night! I've been looking forward to this for a LONG time...probably my last one before I'm a mother of 3!

*Sunday: Chicken Fajitas


AUNT RAE'S POTATOES

- 6-8 large, diced potatoes
- 1 c. grated cheese (I like Monterey or Cheddar/Jack)
- 1 can cream of chicken soup
- 1 pint sour cream
- 1/3 c. chopped green onions
- 2 c. crushed corn flake cereal

Cook potatoes until firm. Mix together soup, sour cream and onion. Add cheese, then potatoes. Pour into a 9x13 pan and top with crushed cornflakes. Dot with small teaspoons of butter. Can be made ahead of time. Bake at 350* for 30 minutes.

*I don't ever "dot with butter" in this type of recipe, and also, thinking of using that much cream of chicken soup and sour cream makes me think I'll be halfing this recipe. We do NOT need a whole 9x13 pan of these!

Another weekly menu...

Here's what we're eating this week for dinner:

*Monday: Leftovers

*Tuesday: Salmon with Hoisin Sauce and Spring Vegetables

*Wednesday: Baked Shells with Winter Squash & steamed Cabbage

*Thursday: Tomato-Basil Bisque (see recipe below) with homemade white bread (best recipe--see below), spinach salad and apple pie (I'm taking dinner to a family--and I get to meet the cute new little Bella! So excited!)

*Friday: Fast Chicken Fajitas with a little guacamole...it's been way too long. ;)

*Saturday: Leftovers

*Sunday: Spinach & Prosciutto Lasagna (didn't get to try this last week, and Ryder really wants to...)


TOMATO-BASIL BISQUE

-6 celery ribs, choped
-1 large onion, chopped
-1 medium sweet red pepper, chopped
-1/4 c. butter, cubed
-3 14.5 oz. cans diced tomatoes, undrained
-1 TBSP tomato paste
-3/4 c. loosely packed basil leaves, coarsely chopped
-3 tsp sugar
-2 tsp salt
-1/2 tsp pepper
-1 1/2 c. heavy whipping cream

In a a large saucepan, saute celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of he soup mixture into a blender/food processor. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil).


LOTTIE ROBERT'S BREAD (my Mom got this from Relief Society probably 30 years ago!)

-2 pkgs. dry yeast
-1/2 c. warm water
-1/4 c. sugar
-1/4 c. shortening
-1 TBSP salt
-1 c. warm milk
-3/4 c. warm water
-6-7 c. flour

Soften yeast in 1/2 c. warm water. Measure flour by lightly spooning into cup and leveling off. In large bowl (or mixer) blend sugar, softened shortening, salt, milk, 3/4 c. water. Add 2-3 c. flour and beat with mixer until smooth. Add yeast. Gradually add remaining flour to form a moderately stiff dough; working it in first with spoon and finishing on a floured surface. Knead until smooth and elastic (about 8-10 mins). Place in greased bowl, turning dough to grease all sides. Cover to keep air out; let rise in warm place until doubled in bulk.
Punch down dough; cover and let rise until nearly double again. Knead to remove air bubbles. Dived into 2 portions and let rest 10 mins. Place in well-greased loaf pans, seam side down and covered. Let rise until dough is nearly doubled. Bake in 350* oven until loaves are golden brown and sound hollow when tapped, about 30 mins. Remove from pans immediately; cool on wire racks.

Salem's Yummy Pretzel Bread

After staying at Salem and Burke's for about a week. I felt spoiled. We had such good food (mostly prepared by Salem) that it made me want to go home and prepare some yummy eats for my own family. I could not, however, find pretzel bread anywhere and I was craving those yummy sandwiches we had at Salem's. So I looked online to find a recipe for it and found this. They turned out really yummy. I'm still tweaking things to find out how to make them as good as the bakery does that Salem goes to. But these are definitely worth trying at least once. Hope you get a chance to make some!

the gals are coming, the gals are coming!!!!!!

This is a pretty fun week for me---2 of my sisters in law are coming to Chicago for girl's week! So the eating we do may not actually follow this menu exactly, but I will say there will be PLENTY of good eats!!! For now, this is what I have scheduled:

*Monday: General Tso's Chicken and Brown Rice

*Tuesday: Soy Glazed Salmon with Garlic Mashed Potatoes (I know I just made these a couple weeks ago, but Ryder LOVED them, and they are super easy!!!)

*Wednesday: Leftovers

*Thursday: "Cobb" theme--delicious (and beautiful) Turkey Cobb Salad, and corn on the cobb with bread (I like to buy a yummy baguette, and dip it in a mixture of a good olive oil and some parmesan cheese--You can also add some salt & pepper or balsamic vinegar)

*Friday: Giordano's! A MUST when visiting Chicago

*Saturday: Oatmeal Pancakes (see recipe below) with Buttermilk Syrup for breakfast, and dinner downtown

*Sunday: Chicken Fajitas, Cilantro/lime rice (see recipes below) and Guacamole (I didn't end up making any last weekend, so today is the day!!!)


OATMEAL PANCAKES

-1 c. rolled Oats
-1 3/4 c. buttermilk
-2/3 c. chopped pecans
-1 c. pure maple syrup
-1 c. all purpose flour
-3 TBLSP firmly packed light brown sugar
-2 tsp. baking soda
-pinch of salt
-1 egg, lightly beaten
-4 TBLSP unsalted butter, melted
-1/2 c. low-fat plain or vanilla yogurt

In a large bowl, combine oats and buttermilk and let stand for about 15 minutes. Meanwhile, in a small saucepan, tast the pecans over medium heat, stirring often, until fragrant and lightly browned, about 5 mins. (*DO THIS ONLY IF YOU ARE MAKING THE PECAN MAPLE SYRUP* OR YOU CAN MAKE THE BUTTERMILK SYRUP...they are both completely SCRUMPTIOUS :) Remove from heat. Pour maple syrup into saucepan (mixture will bubble), stir well, cover to keep warm and set aside.
In a small bowl, stir together flour, brown sugar, baking soda and salt. Add to soaked oats then stir in eggs and 2 TBLSP melted butter. Mix well.
In frying pan over med./high heat, heat remaining 2 TBLSP butter. Ladle butter into pan (forming pancakes). Cook until golden brown.
Top each pancake with syrup and a spoonful of yogurt (or I like to add some chopped strawberries... :)


CHICKEN FAJITAS

Marinade:
-1/4 c. oil
-1/2 c. vinegar
-4 cloves garlic, minced
-1 jalepeno pepper, finely chopped
-2 TBLSP snipped cilantro
-2 tsp. salt
-1 tsp. ground cumin

-2 whole chicken breasts, skinned, boned and cut into strips
-1 red pepper, 1green pepper, 1 yellow pepper (all cut into strips)
-1 purple onion (cut into strips)
-flour tortillas

Mix marinade; separate into two bowls. Add chicken to 1/2 of the marinade in one bowl, and peppers and onions in the other. Marinate 30 minutes at room temperature, or 2-24 hours in refrigerator.
Cook peppers until tender-crisp in fry pan. Remove and then cook chicken until done. Add peppers and heat through. Serve with warm tortillas, salsa and guacamole.


CILANTRO-LIME RICE

-2 TBLSP butter
-1 1/4 c. rice
-2 1/4 c. chicken broth
-3/4 tsp. salt
-pepper
-juice and zest of 1 large or 2 small limes
-2 TBLSP chopped cilantro
-1/4 tsp. cumin

In cooking pot, melt butter with rice, add liquid and other ingredients, bring to a boil, reduce heat, cover and cook for 20 minutes.

Good Eats...

I hope everyone had a FABULOUS Valentine's Day! We sure did. Our heart pizzas were fantastic (we had a bbq chicken pizza with shredded chicken, cilantro, red onions, bacon and cheese, as well as a fresh mozzarella--key ingredient--pepperoni, tomato pizza). It was fun to have the Noorda's over as cooking partners-again. :) And now, here's another week of yummy dinners that we'll be having here in Chicago...

*Monday: White Chili (see recipe below) with cornbread (I've tried many recipes, but one of my favorites is the $0.39 Jiffy cornbread. It is so quick and easy...and CHEAP! And for some reason, it tastes SOOOOO good! You can find it in the baking isle by the cake mixes)

*Tuesday: Black beans and Rice (with all the yummies to go with!)

*Wednesday: Pasta with Proscuitto & Peas (Ryder has a fascination lately with Prosciutto...so we'll give this recipe a try...) & toasted baguette

*Thursday: Leftovers

*Friday: Steak & Onion Sandwiches (these are AMAZING!!!) with Iceberg Wedges (see recipe below)

*Saturday: Leftovers OR possibly date night/out to eat?!

*Sunday: Chicken Curry (we didn't end up making this last week, and I really want to try this recipe...so here's take II) with rice


WHITE CHICKEN CHILI

- white beans (approx. 45 oz/3 cans of your favorites--Great Northern's, Chickpeas, Cannellini's, etc.)
- 2 cans (15 or 16 oz.) chicken broth
- 1 medium onion, chopped
- 1 TBLSP olive oil
- 2 cans (4 oz. each) chopped green chilies
- 1 tsp. ground cumin
- 1 1/2 tsp. oregano
- 1/4 tsp. cayenne pepper
- 4 c. cooked chicken, boned and diced/shredded
- 3 c. Monterey Jack cheese, grated
- corn (I just like to throw some in...it's not in the recipe, but I think it makes it extra tasty)

Saute' onions in oil until tender. Add chilies, cumin, oregano and cayenne pepper and mix thoroughly. Place in large pot or crock pot and add beans, broth and chicken. Mix thoroughly. Bring to a boil, then reduce heat and simmer 1 hour. Stir in cheese just before serving.


ICEBERG WEDGES WITH THOUSAND ISLAND DRESSING

- 1 c. reduced fat mayonnaise
- 1/4 c. tomato-based chili sauce
- 1/4 c. milk
- 2 TBLSP red-wine vinegar
- 2 TBLSP sweet pickle relish
- 1 TBLSP chopped fresh parsley
- 1 scallion, thinly sliced
- coarse salt
- fresh ground pepper
- 1 head iceberg lettuce, cored and cut into 8 wedges

In a small bowl, whisk together the mayonnaise, chili sauce, milk, vinegar, relish, parsley, scallion, and 1/4 tsp. each salt and pepper.
Place the iceberg wedges on a platter or divide among 4 plates; drizzle with the dressing, as desired. Serve immediately.

A Few Good Recipes

Here are a few recipes I've tried lately that are really yummy!

Applesauce Flaps

3/4 c all-purpose flour
3/4 c wheat flour
2 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
1/8 tsp nutmeg
1/8 tsp cinnamon
2 beaten eggs
1 c milk
1 c applesauce
2 Tbsp butter, melted

Stir together dry ingredients. In separate bowl, combine eggs, milk, applesauce, and butter. Add to dry ingredients, beating till blended. Bake on hot, lightly greased griddle, using about 1/4 c batter for each pancake. Makes 15 pancakes.

Spinach Cheese Salad

1-10 oz. bag baby spinach
1 small head lettuce, washed and drained
3/4 lb. grated Swiss or mozzarella cheese
16 oz. container cottage cheese
1/2 lb bacon, cooked and crumbled
1 recipe Poppy Seed Dressing (see below)

Break lettuce into pieces and combine with spinach. Just before serving, add cheese, cottage cheese, bacon, and desired amount of dressing. (If I'm just making this for me and Clint, we just add the toppings on our own. That way the salad doesn't get gross and soggy.) Makes 12 servings.

Poppy Seed Dressing

1 1/2 Tbsp poppy seeds (optional)
3/4 c vinegar
1/2 c sugar
1 1/2 Tbsp grated onion
1 1/2 tsp salt
3/4 tsp dry mustard
1 1/4 c vegetable oil

Mix everything in blender. Refrigerate unused dressing. Keeps up to 3 weeks in refrigerator.

Rosemary Foccacia Bread (from OurBestBites.com)

(This is a lot like the bread at Macaroni Grill, and pretty easy.)

1 c warm water
1 Tbsp yeast
1 Tbsp sugar
1 tsp Kosher salt
2 Tbsp butter, divided
1 Tbsp rosemary, plus more for sprinkling on top of bread
2 1/4 - 2 1/2 c flour

In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 C of the flour, salt, 1 Tbsp. rosemary. Add flour mixture to yeast mixture along with 1 Tbsp. melted butter. Mix well. (I put it in my stand mixer with the dough hook on). Slowly add remaining flour to make a very soft dough--try and resist the urge to add too much flour. You probably won't use the entire extra 1/2 c. of flour. I usually only use about 1/4 cup. You want a soft, wet dough. Cover and allow to rise 1 hour.
Lightly flour work surface and transfer dough onto this surface. Divide in half. Shape each half into a round loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes. Heat overn to 375. Melt remaining Tbsp of butter and brush on top of bread loaves. Sprinkle with rosemary, and bake for 15-20 minutes, or until lightly golden brown. Serve immediately.

Pineapple and White Chocolate Drops
(I was skeptical of these, but they are amazing. I think my brother-in-law ate 10)

1 c butter or margarine, softened
1 c sugar
2 eggs
1/2 tsp vanilla
1-8 oz can crushed pineapple with juice
3 1/2 c flour
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 c chopped pecans
2 c white chocolate chips

Preheat oven to 350. Lightly grease cookie sheet. Beat butter and sugar until well blended. Add eggs and vanilla; blend well. Blend in pineapple and juice. In a separate bowl, stir together flour, baking soda, cinnamon, salt, and nutmeg; gradually add to butter mixture, beating until well blended. Stir in pecans and white chips. Drop onto prepared cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Remove from cookie sheet to wire rack and cool completely.

weekly menu

*Monday: Lentil Soup (we had plenty of leftovers on Sunday, so I saved this for tonight's dinner!) & cinnamon-yam biscuits

*Tuesday: Salmon Steaks with Hoisin Glaze, Parmesan Steak Fries (see recipe below) & broccoli. This is one of our FAVORITE dinners...and it's SO easy!

*Wednesday: Lasagna Rolls & salad

*Thursday: Leftovers

*Friday: Grilled Cheese (If I've worked out that day, sometimes I'll even make these on pretzel bread! And we always add veggies to our grilled cheese....spinach, tomatoes, onions, avocado, peppers, etc.) & "red soup". This is Ryder's FAVORITE dinner. "Red soup" is just tomato soup. Either I buy yummy red pepper/tomato soup from Trader Joe's, or I just make my own (learned this from Amy...cream cheese, tomato juice, salt/pepper, garlic, canned diced tomatoes, milk, and whatever else you feel like adding!).

*Saturday: Leftovers

*Sunday: Stuffed Peppers, fruit & rolls


PARMESAN STEAK FRIES

-3 large egg whites
-coarse salt and fresh ground pepper
-3 baking potatoes
-1 1/4 c. grated Parmesan cheese

Preheat the oven to 425*. In a wide, shallow bowl, whisk the egg whites with 1 teaspoon salt until frothy. Cut each potato into 6 long spears; add to the egg whites, and turn to coat.
One at a time, lift the spears out of the egg whites, shaking off excess; working over a plate, sprinkle with the Parmesan cheese until coated (do not shake off excess). Place on a parchment-lined baking sheet.
Bake, without turning, until the potatoes are fork-tender and golden brown, about 30 minutes. Season with salt and pepper.

this week's menu

Here we go for week #2:

*Monday: Leftovers (how's that for starting out the week?!)

*Tuesday: Black beans and rice (one of our FAVORITES...thanks to the White family!). I cook black beans and some jasmine rice and then we top it with tomatoes, avocado, red onion, cheese, sour cream, cilantro, and whatever you have that would make it yummy. To top it off, we sprinkle some cajun seasoning on top (best part for sure...) & strawberries.

*Wednesday: Twice baked sweet potatoes (just bake them once and then remove insides, mash and throw a little brown sugar and a tiny bit of butter and salt and pepper. Then refill the skins, and if you're feeling generous, top with a couple large marshmallows. Return to the oven until the tops are golden, and all is warmed through.), biscuits & broccoli (this was a total random meal....wow...)

*Thursday: Chicken Stir-Fry Wraps & fried rice (from Trader Joes...I don't know what I'd do without TJ's.....seriously....)

*Friday: Black Bean Pie & fruit (and Ryder will probably just have a quesadilla....silly boy says he doesn't like beans...)

*Saturday: Leftovers

*Sunday: Lentil Soup with cinnamon-yam biscuits (can you have yams twice in one week??? YOU BET! Especially since I've just discovered that it is Ellery's FAVORITE food....she almost ate a WHOLE yam the other night....I'll keep buying them as long as her skin doesn't turn orange :) (see recipe below) & salad


CINNAMON-YAM BISCUITS

-2 c. flour
-2 TBLSP sugar
-4 1/2 tsp. baking powder
-1/2 tsp. salt
-1/4 tsp. cinnamon
-1/8 tsp. allspice
-1/2 c. unsalted butter, cut into small pieces
-1 c. mashed cooked yam
-6 to 7 TBLSP milk, or more as needed

Preheat oven to 425*. Combine flour, sugar, baking powder, salt, cinnamon and allspice in large bowl. Stir well. Cut in butter with 2 knives or pastry blender until crumbly.
Beat yam and 6 tablespoons milk together in small bowl. Stir into flour mixture. Add milk if needed to form soft dough.
Turn dough out onto lightly floured work surface. Pat to 3/4 inch thick. Cut into 3-inch circles. Place on baking sheet. Bake 18 to 21 minutes or until golden brown.

*I have actually used this same recipe to make doughnuts and they are super yummy. Just make the same dough, but cut a smaller circle inside the middle. Fry in oil (I know, I know...) and then sprinkle with cinnamon sugar.

Oh man, I think I need to go eat something now!

last week's menu

So to get this blog rolling...here was our meal menu last week:

*Monday: Turkey with apple/cranberry stuffing (thank you Trader Joes!), baked potatoes & broccoli

*Tuesday: Enchiladas (Tyler Florence recipe) with black beans (I soak mine in water for a few hours, and then boil for a few more with lots of chicken bouillion) & pineapple

*Wednesday: Brown Sugar Glazed Salmon (see recipe below), sweet potato fries (slice, coat with olive oil and salt & pepper and bake in oven until soft but crispy) & corn

*Thursday: Leftovers

*Friday: Pita Pizzas (pita bread, your favorite pizza sauce, and ALL the toppings you can think of. We like cheese, canadian bacon, peppers, onions, pineapple, tomatoes, spinach, mushrooms, etc. And sometimes to shake it up, I put bbq sauce on mine and add some avocado and cilantro with my onions and bacon...it's delicious! Bake in the oven until cheese is melted and pizza is warm.)

*Saturday: Leftovers

*Sunday: Chicken Pesto Pasta (see recipe below), breadsticks (see recipe below), green salad with parmesan crisps (put 1/4 c. of grated parmesan on a parchment lined baking sheet and bake at 350* for about 10 minutes. they are crispy and spice up any salad!)

What's great about most of these dinners is Burke can take some for lunch the next day. And Ryder and I usually eat leftovers for lunch too, unless I am feeling snacky...then I go for my hummus and pita chips, or my veggie flax tortilla chips with salsa. Overall, I try to have enough items at each meal that everyone will like something. And we always make Ryder try everything we are eating, but I never force him to clean his plate or eat a lot of something he doesn't like. Because I have learned that if he tries it enough times (without force), eventually he likes it.


BROWN SUGAR GLAZED SALMON

-1 TBLSP brown sugar
-2 tsp. butter
-1 tsp. honey
-1 TBLSP olive oil
-1 TBLSP Dijon mustard
-1 TBLSP soy sauce
-1/2-3/4 tsp. salt (I ALWAYS use coarse/kosher salt...it makes a huge difference to me)
-1/4 tsp. pepper (and ALWAYS fresh ground black pepper...so yummy!)
-1 salmon fillet (2-2 1/2 lbs.)

In a small saucepan over medium heat, cook and stir the brown sugar, butter, and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, asalt, and pepper. Cool for 5 minutes. Place salmon in a large foil-lined baking pan; brush with the brown sugar mixture. Bake, uncovered, at 350 degrees for 20-25 mins. or until fish flakes easily with a fork.


CHICKEN PESTO PASTA

-1/2 c. chopped sun-dried tomatoes
-1 1/2 c. chicken broth
-6 skinless, boneless chicken breast halves-cut into strips
-2 cloves garlic, minced
-1 TBLSP olive oil
-2 tsp. cornstarch
-3/4 c. prepared basil pesto
-1/4 c. toasted pine nuts
-1/4 c. chopped fresh basil
-3/4 c. crumbled feta cheese
-1 (16 0z.) package fusilli pasta (or penne...whatever you like)
-2 TBLSP grated parmesan cheese

Soak sun-dried tomatoes in chicken broth (enough to cover the tomatoes).
Cook chicken in oil with garlic in a large skillet over medium heat until done.
Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun-dried tomatoes, pesto, pine nuts and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce and cook until thickened. Add feta a few minutes before serving.
Meanwhile, cook the pasta in a large pot. Drain. Serve sauce over pasta and sprinkle with parmesan cheese.


SIMPLY SCRUMPTIOUS BREAD STICKS

-1 pkg. active dry yeast
-1 1/3 c. warm water
-3-3 1/2 c. flour
-3 TBLSP vegetable oil
-1 TBLSP sugar
-1 tsp. salt

Dissolve yeast in warm water in 3 qt. bowl.
Stir in 1 c. flour, oil, sugar and salt. Beat until smooth. Stir in enough remaining flour to form soft dough, scraping dough from side to side of bowl. Dough will be sticky.
Cover and let rise in a warm place for 45 mins. to 1 hr. (or until doubled in size).
Preheat oven to 400*.
Punch down dough by stirring about 25 times. Turn dough onto well floured surface, roll and coat with flour. Divide into 24 equal parts. Roll and shape each part into a "rope" about 6" long using additional flour on hands, if needed.
Place on greased cookie sheet. If desired, brush each piece of dough with mixture of melted butter/parmesan cheese/garlic powder, or egg white/sesame seeds.
Bake at 400* until crust is golden brown and crisp, about 15 min. Serve warm.

*I mainly only use white wheat flour these days. It doesn't make things as dense as whole wheat flour, but isn't as processed as white flour.